Clean Diet Lentil Bread

Serving Size: 16

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free bread gets added protein from the red lentil flour it uses, plus a touch of sweetness from the maple syrup.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45

Recipe Serving Size16

Cooking Tools Required

8x5 inch Loaf Pan, Food Processor, Measuring cups and spoons, Oven, parchment paper, Spatula

Ingredients

1 teaspoon coconut oil for greasing the loaf pan

Dry ingredients:

1 cup red lentil flour
1½ teaspoon baking powder
1 teaspoon Kosher salt
1/2 teaspoon garlic powder

Wet ingredients:

4 egg
½ cup almond milk
1 tablespoon maple syrup

Instructions

Preheat oven to 350 degrees F. Place oven rack in middle position.
Lightly grease a loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold.
Pulse (about 10 pulses) dry ingredients in a food processor to mix. Add the wet ingredients and blend continually for about 1 minute or until smooth, scraping down the sides of the bowl at least once.
Pour into prepared pan and bake for 30-40 minutes.

Reheating Instructions

Can be stored at room temperature for 24 hours, or wrapped tightly and frozen for longer storage.

Nutrition